Omelette of the Month

Ingredients:

Eggs

Heavy Cream

Butter

Shredded Cheddar

Fresh spinach, quickly sliced

Mushrooms, sliced and quickly chopped

Tomato, diced, small (roma)

Green Bell Pepper, finely chopped

Kosher Salt
Onion Powder
(Optional: Shredded Parmesan)

1. Melt butter in a pan just below medium heat.
2. While butter is melting, whisk eggs. With the amount of veg, 2 will make a large, satisfying omelette for one person with a smaller appetite. If I'm making a mega-omelette (for 2), I'll use 5-6.
3. Whisk just enough heavy cream into the eggs for its consistency to become more uniform. Hard to describe, but think about 1 tablespoon tops for a small omelette.
4. Whisk in a dash of onion powder and salt and pour into pan.
5. Spread the veggies on top in as uniform a distribution as possible.
6. Add a slightly ridiculous handful of shredded cheddar on top, with a little bit of parmesan if you're going to do that. (It's very good!)
7. Once the cheese is mostly melty and the eggs are cooked through to your satisfaction, attempt to fold. I'm awful at this, but maybe you aren't!
8. Cut in half and serve if you made a mega omelette, or just slide onto a plate for a single serving.

I don't actually come up with a new omelette of the month, but I've been craving this particular configuration about once a day every day for the past week+, so I suppose it counts!